It's not a guarantee, but it's similar to high school yearbook status in my house. As in, “Vegetables most likely to be eaten…” If they're roasted and flavor dense or presented in a form residents are predisposed to like (i.e. puréed cauliflower and potato), I have a higher degree of success. Thus the spiced andContinue reading “Everything but the…Cauliflower”
Category Archives: Dish of the Day
Venetian Apple Cake
We call this the devil made me do it cake as I've been known to double down around Halloween. As Gina De Palma describes in her book “Dolce Italiano” it's an easy, make it in an afternoon cake. Try to get the eggs, butter & milk to the same temp. (I lifted the ingredients &Continue reading “Venetian Apple Cake”
Breakfast salad for Meat-free Monday
Despite my sweet teeth, I mostly prefer savory for breakfast. If grains and veggies are not your daybreak cup of tea, try this salad for lunch or dinner. It tastes the same.I made this as a single serving but double or quadruple. It keeps well for a couple of days and travels nicely too! IngredientsContinue reading “Breakfast salad for Meat-free Monday”
The House Dressing, Green Edition
I get many calls for this salad dressing. Before I bought into the precious nature of balancing single estate olive oil and artisanal vinegar in just the right proportions, I ate this and happily. It's got a million uses from salad, to grilled veggies, to steak marinade. My mom called it the house dressing. ThisContinue reading “The House Dressing, Green Edition”
Zucchini Latkes
If at first you don't succeed, fry, fry again. Really all but a few belligerent green avoiders will eat zucchini when it's pan fried into crunchy deliciousness. Fry it, you'll like it! Ingredients 2 medium zucchini, grated and squeezed through a sieve to dry out 3 scallions, chopped – all of the white and halfwayContinue reading “Zucchini Latkes”
Break Fast, Lunch or Dinner
I always say if you can't cook, cook soup. It's nearly impossible to make an unfixable mistake. Soup is meat and/or veg with liquid of almost any kind. It can be vegan, gluten free or grain rich, dairy-centric or not, and an easy way to get vegetables into haters. They're not hiding, they're puréed. ForContinue reading “Break Fast, Lunch or Dinner”
Savory Tomato Jam
The secret ingredient for gooey tomato delicousness is butter. I'd heard that before but now I know for sure. You can use farmers market fresh tomatoes for this project, but my were sort of fit for a makeover. I also threw in 1/2 of an heirloom chunked up and left over from lunch ratherContinue reading “Savory Tomato Jam”
Mary Had a Little Lamb…
…and so did Betsy from a grilled butterflied leg. My mom taught me the art of braising leftover meat into a brand new, no this is NOT a leftover dish! And to be honest my little lamb started with my mom, marinated in juices and garlic at her house. But I was the one whoContinue reading “Mary Had a Little Lamb…”
5 Ingredient Pasta (6 if you sprinkle Parmesan)
I'd write a thank you to Mark Bittman at the New York Times, but he's probably busy coming up with 18 ways to use parsley for next week's article (as a base for a garlic herb paste for pork roast, Mark?). Anyways, his recent ode to zucchini struck home. It's super cheap and plentiful. Plus,Continue reading “5 Ingredient Pasta (6 if you sprinkle Parmesan)”
Veggie Zoup
In my house we call it zesty zoup, not necessarily because it's zesty (although it can be) but because we like saying zesty zoup. This vegan big batch recipe is a late summer staple. Mid winter veggies work just as well. The addition of barley gives a whole grain chewiness. Try adding quinoa if you'dContinue reading “Veggie Zoup”
I Am Not A Restaurant! 